Pumpkin Cranberry Muffins with Pecans are great for breakfast or as a side at Thanksgiving. Perfect for the Fall season!
I recently read that there is an expected shortage of canned pureed pumpkin this year. Whether this is actually true, remains to be seen, but naturally, I panicked. An immediate trip to the market was in order, where I purchased 10 cans. Um, ya.
I love pumpkin pie, but I won’t be feeding enough people this Thanksgiving to make 10 of them. So, I focused my search on another marvelous baked good. Muffins.
This Betty Crocker recipe for Pumpkin Cranberry Muffins totally jives with the season, loaded with pumpkin, cranberries, and pecans. Sweet, but not pumpkin pie sweet. Moist. Great flavor and texture combo. And easy peasy prep. All around good.
I’ve already made them several times just in the last week or so – the first dozen was for breakfast, then they came with me to pick up Haley from school, I made them for a friend, got a batch ready for my mom’s visit, and I have some baking right now.
The obnoxious number of cans doesn’t seem so silly anymore. Well, maybe. But, it just means I need to find other uses for the pumpkin. Darn.
And I did!
Other pumpkin recipes we love
Pumpkin Cranberry Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 2 large eggs
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- Preheat oven to 400 degrees F. Line 12 regular-sized muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- Stir in the pumpkin, oil, eggs, cranberries and pecans just until moistened (do not over mix!)
- Divide batter evenly among muffin cups, to the top.
- Bake 20-22 minutes until a toothpick inserted in the center comes out clean.
- Let rest 5-10 minutes and enjoy!